6 TBS olive oil
1/2 cup onion, chopped
2 cloves garlic, chopped
1/2 cup celery, chopped small
2 carrots, chopped in thin circles
2/3 cup fresh parsley, chopped fine (or 1 tsp dried)
1/2 tsp dried oregano
Tabasco to taste (optional)
1/4 tsp thyme
1 14-oz can of chopped tomatoes (I used low sodium, organic), with juice
2 tsp of tomato paste
8 ounces of clam juice (1 bottle)
2/3 cup white wine
1-1/2 cup of vegetable stock
12 oz fish fillets (I used tilapia but you could use other white fish such as halibut, cod, etc), cut into bite-sized pieces
Salt and pepper to taste
Heat oil in heavy pan, add onion, garlic, celery and carrots and then sauté for a few minutes. Add parsley and other herbs and stir for additional two minutes. Add tomato, tomato paste and cook two minutes more. Then, add clam juice, white wine, and fish and simmer until fish is cooked through; this will take less than 10 minutes.Salt and pepper to taste. We served with bread and cheese. 6 servings.
Nutrition Facts
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| 6 Servings |
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Amount Per Serving
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| Calories | 175.3 | |
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| Total Fat | 7.8 g | |
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| Saturated Fat | 1.2 g | |
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| Polyunsaturated Fat | 0.6 g | |
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| Monounsaturated Fat | 5.0 g | |
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| Cholesterol | 27.5 mg | |
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| Sodium | 608.6 mg | |
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| Potassium | 425.4 mg | |
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| Total Carbohydrate | 7.5 g | |
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| Dietary Fiber | 2.0 g | |
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| Sugars | 2.9 g | |
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| Protein | 15.1 g | |
